Fermented foods like tempeh, yogurt, and kimchi offer more than just unique tastes and extended shelf life—they are powerful allies for your immune health. According to Antonius Suwanto, Professor at IPB University, consuming these foods is a simple way to introduce harmless antigens to the body, helping white blood cells become active and form antibodies. Fermentation is a natural process where carbohydrates are converted by microorganisms into beneficial substances, enhancing nutritional value and flavor.
Studies show that both raw and cooked fermented foods, such as tempeh, boost immunity, though steaming slightly reduces antibody formation—without eliminating the benefit. However, careful preparation is key; over-processing can damage bacteria, lowering health benefits.
Antonius urges everyone to make fermented foods part of a modern, health-conscious lifestyle, not only for their immune-enhancing properties but also to preserve cultural tradition. For more details, see the full story at Tempo.co.